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roasted belgian endive

Belgian endive has a reputation for being bitter, but do not let that be a deal-breaker. Remove the bitter core to enjoy its crunchy leaves raw - chopped and in a salad, stuffed or served with a dip. No need to discard the core when baking, grilling or caramelizing, as it sweetens with cooking. Some bitterness will remain, but this is why you love endive in the first place.

Recipe: Roasted Belgian endive

  • 4-5 heads of Belgian endive
  • 3 tbsp. of butter
  • juice and zest of one orange
  • 4 tbsp. of balsamic vinegar
  • 2 tbsp. o maple syrup
  • a pinch of salt
  • 1 tsp. of freshly chopped parsley
  • freshly ground black pepper, to taste